TUTKIKIRJASTO
searchclose
shopping_cart_outlined
exit_to_app
TUTKIKIRJASTO
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Ruoka ja viini
BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine December 2018

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

Maa:
United Kingdom
Kieli:
English
Julkaisija:
BBC Worldwide Limited
Read Morekeyboard_arrow_down
OSTA IRTONUMERO
4,71 €(Incl. VAT)
TILAA
41,29 €(Incl. VAT)
12 Numerot

TÄSSÄ NUMEROSSA

access_time1 min.
to december

Are you an all-or-nothing, no holds barred, throw-everything-at-it Christmas cook? If so, you’ll love our cover feature of festive centrepieces (p21), designed to wow, impress and knock the socks off your family and friends. If you prefer an easier option – still spectacular, of course – Barney Desmazery’s ingenious, easy menu means that you can feed a crowd on the Big Day with minimum effort and just five ingredients in each recipe (p36). This month we also introduce our new-look, tip-packed cooking skills section: learn to make killer roasties, a Wellington with welly and find out how to use up leftovers in the most imaginative ways, from page 115.Wishing you a very happy Christmas from the team at BBC Good Food. ■…

access_time1 min.
star contributors

★ Asma KhanThe pioneering founder of Darjeeling Express cooks with our columnist Emma Freud (p134). ★ Henry JeffreysOur Wine Club expert has created a seasonal case – the perfect gift for a red wine lover. Turn to p104 for details. ★ Dan DohertyLeftovers get the star treatment in a brunch recipe by the judge of BBC Britain’s Best Home Cook’s on p103. Best of the BBC ★ NADIYA HUSSAINCaramel soda bread, p13★ ROSIE BIRKETTInspiration for seasonal celeriac, p71★ TOM KERRIDGENew Year’s sharing menu, p88★ DAN DOHERTYBrunch quesadillas, p103★ RICK STEINRick and sons get festive, p106★ EMMA FREUDSaffron chicken korma, p134★ JOANNA BLYTHMANHow to help stop plastic waste, p141 ■…

access_time1 min.
subscribe this month

Join our Subscriber Club, with exclusive free events, discounted special offers and much more. To subscribe, turn to page 40. Save 30% on show tickets See page 144 for details, and use the code GFR1 to claim your discount (T&Cs apply). ■…

access_time1 min.
three steps to the perfect christmas with bbcgoodfood.com

1 Make your mince pies It isn’t really Christmas until you’ve made a batch of mince pies. Find your ultimate bake with our five-star recipes and easiest ever videos. 2 Pick your menu Veggie, vegan, classic or something completely different – our shoppable festive menus are guaranteed to wow. 3 Raise a toast and don’t burn the roast! Celebrate Christmas with a choice of hundreds of cocktails (and mocktails!), and don’t forget to use our famous roast calculator to get your timings spot-on for the most important dinner of the year. All this and more at bbcgoodfood.com/christmas ■…

access_time3 min.
update

HOT TREND: VOL-AU-VENT Retro revivals are at the forefront of many trends. There’s been a low-level buzz about that 1970s cocktail party classic, the vol-au-vent, for several years now, but Tom Kerridge’s new opening at the Corinthia Hotel in London, Kerridge’s Bar and Grill, has brought the buzz to a roar and taken the vol-au-vent to new heights. Kerridge fills his starter-sized vol-au-vents with a lightly spiced Cornish crab mix, tops them with a rosette of radish and a squidge of avocado and serves them with a jug of intense crab bisque. You’ll also find them on the menu at Pique-Nique (an early adopter) in Bermondsey, The Duke of Richmond in East London, Trinity in Clapham and Ladurée in Harrods. Think bigger than a party-sized bite and…

access_time1 min.
bbc good food wine club in partnership with laithwaite's

Stock up on top-quality reds for winter with our specially selected case – this award-winning southern Spanish red blend is smoky and powerful, and is great with charcuterie or serve it with your Christmas cheeseboard – it’s particularly good with hard cheese. See p104 for more on the other bottles in the case, and our other cases on offer. ■…

VIIME NUMEROT

help